Mexican · salad

Quinoa and Black Bean Salad

Name: Quinoa and Black Bean Salad
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mexican
Ingredients: 150 g Quinoa (rinsed); 300 ml Water; 200 g Red Bell Peppers (diced); 240 g Canned Black Beans (rinsed and drained); 30 g Pumpkin Seeds (raw); 40 g Green Onions (finely sliced); 15 g Coriander Leaf (finely chopped); 3 tbsp Extra Virgin Olive Oil; 2 tbsp Lime Juice; 1 tsp Cumin Powder; 1 tsp Salt (fine); 0.25 tsp Black Pepper (ground)

Quinoa and black beans with roasted red bell peppers, toasted pumpkin seeds, and a cumin-lime dressing. Cool the quinoa fully so the herbs stay bright.

Cooling the quinoa matters here. Warm grains wilt the green onions and coriander leaf and soak up the dressing before it can coat the beans, so spread the quinoa thin and let it cool before mixing. Roast the red bell peppers while the quinoa cools, and toast the pumpkin seeds in a dry skillet rather than adding them raw: 3 minutes is enough to brown them and keep them crisp once dressed. If you are packing this for lunches, keep the seeds separate and add them when you eat.

VeganGluten-FreeDairy-FreeNut-Free

1 hrstart to table

10 min prep · 40 min cook · 10 min hands-offServes4367 kcal a serving

Cook · 1 hr

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A bowl of quinoa and black bean salad with pieces of roasted red bell pepper, sliced green onions, chopped coriander leaf and toasted pumpkin seeds.

Ingredients

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Method

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Storage

Fridge: Up to 3 days

Store in airtight containers in the refrigerator and eat cold. For packed lunches, keep the pumpkin seeds separate and add them just before eating so they stay crisp.

Per serving

The numbers, if you want them.

367

Calories

12 g

Protein

43 g

Carbs

18 g

Fat

8 g

Fiber

Estimated from USDA FoodData Central, for the recipe as written.

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